Whole Wheat Bagels with Dried Persimmon and Lemon Zest
Korean: 베이글&크림치즈 (1.2.5.6)
"Homemade whole wheat bagels with dried persimmon and lemon zest. Chewy, nutritious bagels with natural sweetness."
Estimated Nutrition
Ingredients
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Whole wheat flour
200g
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Bread flour
150g
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Instant dry yeast
8g
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Apple juice
30ml
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Water
220ml
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Salt
6g
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Canola oil
20g
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Lemon zest
1 lemon
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Dried persimmon
88g
Local Substitutes
Instead of 곶감 (dried persimmon)
Use: Dried apricots or dried figs
Reason: Similar sweetness and chewy texture; more readily available globally
Instead of 사과종 (apple juice/cider)
Use: Apple cider or white grape juice
Reason: Provides same fermentation properties and mild sweetness
🧑🍳 Cooking Instructions
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1
Zest the lemon and dice dried persimmons into small cubes.
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2
Mix water, lemon zest, salt, yeast, apple juice, and canola oil. Add whole wheat and bread flour. Knead until smooth and elastic (8-10 minutes).
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3
Cover dough with plastic wrap. First proof at 40-50°C (104-122°F) until doubled (1-1.5 hours).
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4
Degas dough, divide into 75g portions, and shape into rounds. Rest 15 minutes covered.
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5
Gently degas each piece, roll into oval, add persimmon pieces, fold into thirds, pinch seam, and form into ring shape. Second proof 30 minutes.
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6
Boil water in large pot. Blanch each bagel 10 seconds per side. Transfer to parchment-lined baking sheet.
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7
Bake at 400°F (200°C) for 17 minutes until golden brown.
Serve in a Korean School Tray
Stainless steel compartment trays keep your meals fresh and authentic.
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